Yellow Bourbon 120hr Anaerobic - Fazenda Samambaia, Brazil

Origin

• 🇧🇷 Brazil

Tasting notes

Character

• Experimental
  50
• Funky
  40

This is our first Direct relationship and we are so honored to have Henrique's coffees! Fazenda Samambaia is the founding member of SanCoffee CO-OP. This farm is both gorgeously kept and historic. Owned by the Cambraias since the 19th century, its executive operator is now Henrique Cambraia. Processing notes from the producer: "We start this process with either coffee cherries or pulped beans at minimum Brix reading of 20 degrees. They are placed in clean plastic barrels or bags, which are sealed with an airtight valve. During 5 days we monitor the temperature in the coffee mass and ph levels as proxy indicators to follow the fermentation rate. Once the fermentation process is finished, the cherries are moved to raised beds to undergo our regular drying protocols". Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Candied fruits, caramel, honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Origin: Santo Antonio, Brazil Producer: Henrique Cambaria, Fazenda Samambaia Altitude: 1100 + masl CultivarVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Yellow BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process: 120hr Anaerobic FermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Harvest: June - August